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Peruvian Dishes

This is a list a traditional Peruvian food dishes as seen in Peruvian cuisine.

Traditional dishes

Image Name Description
Peruvian Pork Adobo Adobo de Chancho Arequipeño Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.

View Adobo de Chancho Arequipeño Recipe

Adobo Pork marinated with concho de chicha (corn beer sediment) and spices, apples and bananaa cooked in a pot.
Aguadito de mariscos Rice stew with vegetables with shellfish added also some shrimp.
Ají de gallina A chicken stew made with cream, cheese, aji (hot pepper), and peanuts.
Aji de langostinos Prawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too.
Anticuchos Grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper).
Apanado de alpaca Breaded alpaca meat, served with rice, potatoes, and salad.
Arroz con pato a la Limeña Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients.
Arroz con pato a la Chiclayana Tender duck meat cooked in black beer and cilantro.
Asado de picuro Roasted meat of tasty Amazonian rodent.
Asado de venado Roast deer meat with rice and green banana.
Asado de zamaño, cutpe and sakino Roasted pork, Guinea pig, and peccary.
Avispa juane Chopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale.
Cabrito con frijoles Stew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic.
Caldo de bolas Stuffed banana balls
Caldo de cabeza Ram head soup prepared with mint and aji peppers.
Caldo de carachama Thick soup made of carachama fish, with bananas and  coriander (cilantro).
Caldo verde The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil.

View Caldo Verde Recipe

Cancacho Roasted pork or lamb macerated in aji (hot pepper) and oil.
Carapulcra Iqueña Dehydrated potatoes, boiled and cooked with pork and chicken, aji panca and mirasol (chili peppers), garlic, and other spices.
Carapulcra Boiled dehydrated potatoes made into a stew with pork and chicken, aji panca and mirasol (hot peppers), garlic, and other spices.
Cau-cau Cow stomach stew with potatoes, turmeric, and parsley. Sometimes served with peas.
Causa rellena Mashed yellow potatoes seasoned with lime and aji (hot pepper), and filled with tuna or chicken.
Ceviche de jurel or mixto Raw fish and/or shellfish marinated in key lime juice. It is served with onions, potato, sweet potato, corn, and lettuce.
Ceviche de conchas Scallops with lime, onion, and aji limo (hot pepper).
Cecina Dried and salted beef or pork.
Ceviche Raw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo.
Chairo Beef and lamb soup with potatoes, lima beans, squash, cabbage, chuño or dehydrated potatoes, wheat, and chalona or dried lamb.
Charqui Dry salty pork meat.
Chicharron Colorado Pork rinds fried in their own lard with an aji Colorado sauce (hot pepper).
Chicharron con mote Pork rinds fried in their own fat and accompanied with hominy or corn.
Chicharron de chancho con maiz tostado Fried pork rinds with toasted corn.
Chicharrón de pescado de río Fried pieces of river fish.
Chicharrón de pulpo Pieces of octopus, fried. It is served with onion salad, tomato, potatoes, and cooked sweet potatoes.
Chinguirito Cebiche using the dry meat of the banded guitar fish.
Chirimpico Stew made from the offal of the baby goat, covered with onions, garlic, hot peppers, cilantro (coriander) and squash, mixed with grains of tender corn.
Choclo con queso Boiled tender corn accompanies by fresh cheese.
Chontajuane Mashed chonta, palm, and paiche (fish), wrapped in banana leaves.
Choripán Grilled Chorizo Sandwich Choripán – Grilled Chorizo Sandwich Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.
Choros a la chalaca Mussels covered with diced onions and aji (hot pepper) and seasoned with key lime juice.
Chunchulijuane Mashed yucca, cilantro (coriander), and chicken innards, wrapped in banana leaves.
Chuño cola Beef soup with rice, garbanzo beans, and dehydrated potatoes.
Chupe de camarones Chowder made with shrimp, milk, eggs, and oregano.
Chupe de cangrejo Crab chowder.
Chupín de pejesapo Soup with a base of onion, tomato, aji (hot pepper), and bumblebee catfish.
Cordero al palo A whole sheep on a spit grilled over glowing embers.
Cuchicanca Succulent pork meat marinated in vinegar and then roasted; it is served with boiled yellow potatoes and hominy (dried boiled corn).
Cuy chactado Guinea pig, breaded with corn flour and fried and served with golden potatoes and salad.
Cuy con papas Seasoned, cooked, and fried Guinea pig served with a potato stew, toasted peanuts, chopped onions and hot peppers.
Cuy frito Guinea pig breaded with corn meal and fried.
Cuy relleno Guinea pig stuffed with parsley, black mint, mint, oregano, green onions, cleaned and boiled innards, and crushed toasted peanuts.
Enrollado Roast beef, rolled and stuffed with ground pork and chicken meat, raisins, and hard boiled egg.
Ensalada de chonta o salad palmito (the palm stem is also called pona).
Ensalada de Pallares - Lima Bean Salad Ensalada de Pallares This lima bean salad is like a Peruvian version of succotash. Lima bean salad is often served with ceviche, and it makes a wonderful picnic salad.

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Escabeche de Pollo Pieces of fish or chicken marinated in vinegar and steamed with plenty of onions.
Escribano Potato salad, with rocoto, vinegar, oil, tomatoes, and parsley.
Frejoles a la trujillana Black beans with sesame seed and mirasol chili peppers.
Huallpa chupe Chicken soup with potato and rice.
Huatia Beef and potatoes cooked on hot stones with huacatay (black mint).
Humitas-Savoury-Snacks Humitas Humitas are an early, pre-Hispanic food that is still popular today. They are similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard (and seasoning and cheese in this case).

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Inchicapi Chicken soup with peanuts, cilantro (coriander), and yucca cassava.
Inchicucho Prepared with corn, peanuts, and aji (hot pepper).
Jalea a lightly breaded and fried seafood dish.
Juane Loretano Rice seasoned with turmeric, and chicken wrapped in banana leaves.
Juane Rice with paprika and pieces of chicken wrapped in banana leaves.
Juanes de arroz Chicken mixed with rice seasoned with spices and, wrapped in banana leaves.
Juanes de yuca Grated and boiled yucca mixed with rice and either chicken or beef jerky; this mixture is wrapped in a banana leaf and steamed.
Kapchi Lima bean or mushroom soup with potatoes, milk, eggs, and cheese.
Leche de Tigre Concentrated key lime juice, fish, and blended aji limo (hot pepper). It is the by-product of the ceviche preparation.
Llunca kashki con gallina Chicken broth with wheat.
Locro de gallina A stew made of chicken, onions, potatoes, and aji peppers.
Locro de Zapallo Mashed squash with corn, cheese, yellow potatoes and huacatay.
Lomo Saltado - Peruvian Beef Stir Fry Lomo Saltado Lomo Saltado is a popular Peruvian dish and symbolises like no other the fusion of Peruvian ingredients with Asian techniques of preparing food.

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Majado de yucca con chicharron Cooked and crushed yucca with aji (hot pepper) and accompanied with chicharron (fried pork rinds).
Majarisco Mashed green bananas with a shellfish sauce.
Mondongo ayacuchano A soup with a base of hulled corn cooked all night long with beef, cow stomach, and bacon (cuchiqara). It is seasoned with aji Colorado, (hot pepper), blended and toasted and diced mint.
Mondongo Beef soup with cow innards, pork rinds, corn, and parsley.
Morusa Mashed butter beans with roast beef or pork.
Natilla A typical dessert made from goats milk, chancaca (sugar syrup), and very fine rice flour.
Ocopa Boiled potatoes covered with a fresh cheese sauce, lima beans, onions, olives, and rocoto.
Olluco con carne Olluco stew with jerky or llama meat
Pachamanca Variety of meats, potatoes, lima beans and humitas cooked in the pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs.
Pachamanca Huanuqueña Pork, potatoes, yucca cassava, and sweet potatoes cooked in a pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs like wild sage.
Pachamanca Different meats, potatoes, tender corn, lima beans and humitas (sweet tamales) cooked in a pit lined with heated stones in a pre-Hispanic style.
Pallares A stew of savoury butter beans seasoned with aji (hot pepper).
Pan con Chimbombo Fish sandwich, mainly silverside fish.
Panes Huancaveliqueños Pumpkin buns, cheese pastries, wheat and achita breads
Papa a la Huancaína Papa a la Huancaína is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or luncheon dish.

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Papas con Uchullachua Boiled potatoes with aji (hot pepper) and huacatay (aromatic herb).
Papa rellena Papas Rellenas Papa rellenas are delicious comfort or street food, similar to mashed potato pancakes, but with a surprise of spiced beef mince in the centre.

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Parihuela - Peruvian Seafood Soup Parihuela – Seafood Soup Spicy, fragrant and loaded with seafood, Parihuela is Peru’s version of bouillabaisse.

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Pastel de choclo Made with fresh corn, it can be either salty or sweet with raisins.
Patachi Wheat soup with beans, bacon, beef, and mint.
Patarashca Fire roasted fish wrapped in banana leaves.
Patasca moqueguana o caldo de mondongo Soup made with cow innards, corn, and mint.
Patasca tacneña A soup made with beef, pigs feet, wheat, yellow potato, squash, starch, and garlic.
Pebre Soup with lamb, beef, and ram jerky.
Pecan caldo Ram head soup, cooked with mint and the feet and stomach or innards of the ram; it is served with boiled potato and/or hominy.
Pepian de Cuy Stew made with Guinea pig meat, peanuts, and spices.
Pepián de pava Turkey stew with rice, tender blended corn, cilantro (coriander), and chilli pepper.
Pescado a la chorrillana Fried fish in a tomato, onion, and white wine salsa.
Pescado a la trujillana Steamed fish with an egg and onion sauce.
Pescado a lo macho Fried fish in a shellfish sauce with aji (hot pepper) and garlic.
Pesque de quinoa Mashed quinoa seasoned with milk and cheese.
Picadillo de paiche Strips of dried and salted paiche fish meat served with onions, tomatoes, and aji (hot pepper).
Picante a la tacneña A stew made with cow stomach, cows feet, beef jerky, onions, and oregano.
Picante de cuy Huanuqueño Guinea pig stew cooked in a peanut and an aji panca (hot pepper) sauce.
Picante de cuy Barbecued guinea pig stew, seasoned with aji Colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth.
Picante de mariscos A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo).
Picante de Pallares Spicy butter beans with milk, eggs and fresh cheese.
Picante de papa con cuy frito Cooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with potatoes.
Puca picante Potato stew with peanuts, blended and toasted, seasoned with aji panca (hot pepper) and fried pork rinds. It is served with rice and salad.
Puchero Made with cabbage, fruit, chickpeas, sweet potatoes and yucca. It is usually prepared at Carnival.
Purtumute Boiled beans with mote sancochado (individual grains of corn boiled with cilantro).
Pusra Toasted and blended barley soup with aromatic herbs, potatoes, peas, eggs, and milk.
Qapchi An appetizer made with cachipa or fresh cheese, crumbled and mixed with aji (a hot pepper), rocoto (a hot pepper), milk, oil and diced onions. It is served on a bed of potatoes.
Rocoto Relleno Rocoto (hot pepper) without veins stuffed with chopped beef, eggs, peas, carrots, cheese, milk, and potatoes.
Ropa vieja Beef stew with beans, potatoes, rice, and cabbage.
Sancochado Boiled beef with corn, sweet potato, carrots, cabbage, yucca, and potatoes.
Sango de plátano verde Made from black scallops and green bananas.
Sarajuane Mashed corn and peanut filled with pork, wrapped in banana leaves.
Saralawa Soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb).
Seco de cabrito con frijoles Stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic.
Seco de chabelo Beef jerky or dried beef stew with sweetened bananas.
Shambar Soup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays.
Soltero A salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto.
Sopa teóloga Turkey and/or chicken soup with moistened bread, potato, milk, and cheese.
Sudado de machas Stew made with onions, tomato, aji (hot pepper), surf clam, white wine and vinegar. It is served with boiled potatoes.
Suspiro de Limeña - Peruvian Caramel and Liqueur Meringue Suspiro de Limeña – Caramel and Liqueur Meringue The dessert is based around manjar blanco, the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange, a dish from the Middle Ages. Blancmange came to Peru from Spain.

View Adobo de Chancho Arequipeño Recipe

Tacacho con cecina Crushed bananas mixed with lard then baked or fried. It is served with dry meat.
Tacacho A dish of mashed and kneaded green, roasted bananas with fried pork rinds. Generally, it is combined with cecina.
Tacu-tacu Mixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion salsa.
Tallarín Casero Homemade noodles served with a stew (chicken, beef, or lamb) and kapchi of chuño (dehydrated potatoes).
Tamales Ancashinos Mashed corn filled with beef wrapped in banana leaves.
Tamales Mashed corn filled with beef, wrapped in banana leaves, and steamed..
Teqtes Stew with a base of peas, pumpkin, quinua, lima beans, and dehydrated potato, seasoned with aji (hot pepper), garlic, fresh cheese, milk and eggs.
Timbuche Concentrated broth made from fish and cilantro (coriander).
Tortilla de raya Egg tortilla made with dehydrated and re-hydrated ray meat.
Uman caldo Ram head soup, rice, potatoes and dehydrated potatoes. It is garnished with mint and aji (hot pepper).
Yaku chupe or sopa verde Soup made with potatoes, cheese, eggs, and aromatic herbs.

Desserts

Name Image Description
Alfajor de Penco
Alfeñiques Lambayecanos
Antecoco
Antepapaya
Arroz con leche
Arroz Zambito
Ayarampo (llipta)
Champú Lambayecano.
Champú Limeño
Chapanas
Chocotejas
Churros con manjarblanco
Cocadas
Crema Volteada
Dulce de Mamey
Dulce de papaya
Dulce o compota de Camote
Frejol Colado
Guargueros
Humitas Dulces
King Kong Lambayecano
Leche Asada
Machacado de Membrillo
Masapanes
Mazamorra de Cochino (tambien conocida como Mazamorra de maiz)
Mazamorra morada
Natillas Norteñas
Oquendos
Picarones Picarones is a Peruvian dessert that originated in the colonial period. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses).
Ponderaciones
Prestiños
Ranfañote
Sanguito
Suspiro de Limeña – Caramel and Liqueur Meringue Suspiro de Limeña - Peruvian Caramel and Liqueur Meringue The dessert is based around manjar blanco, the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange, a dish from the Middle Ages. Blancmange came to Peru from Spain.

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Tejas
Turrón de Doña Pepa
Voladores

Other dishes in Peruvian cuisine

Name Image Description
Choripán – Grilled Chorizo Sandwich Choripán Grilled Chorizo Sandwich Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.

Continue reading »

Salsa a la Huancaína (Huancaína sauce) Salsa a la Huancaína (Huancaína sauce) is typically served over cold sliced potatoes in the well-known Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that goes with many dishes and flavours.

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Salsa Criolla – Peruvian Onion Pepper and Lime Salsa Salsa Criolla - Peruvian Onion Pepper and Lime Salsa It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji­ Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses

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